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White Christmas fudge is my family’s secret weapon for spreading holiday cheer. Each holiday season, there is such anticipation as we gather in the kitchen to stir, taste, and laugh together. The recipe is simple but magical, resulting in cloud-soft, creamy bites that disappear almost as quickly as we make them.
My kids beg for this fudge every December and making it together has become one of our most joyful family rituals.
Ingredients
- White chocolate chips: create the ultra creamy base use a quality brand for best melt and flavor
- Sweetened condensed milk: gives the treat its signature silky smoothness choose full-fat for richer results
- Unsalted butter: adds buttery depth look for a fresh batch for maximum flavor
- Vanilla extract: brings sweet aroma and balance pick pure vanilla for a warmer scent
- Chopped nuts (optional): lend a toasty crunch and classic holiday touch fresh pecans or walnuts are my favorites
- Mini marshmallows: create fluffy pillowy pockets choose the freshest packet for best results
Step-by-Step Instructions
- Line the Pan:
- Prepare an eight-inch square baking dish with parchment paper for easy removal later The fudge will pop right out
- Melt the Chocolate Mixture:
- In a saucepan blend white chocolate chips sweetened condensed milk and butter Heat gently over medium while continuously stirring until every bit is melted and smooth Usually this takes five to seven minutes Patience is key here for creamy results
- Add Flavors and Mix-Ins:
- Take the pot off the stove Stir in vanilla extract for warmth Then gently fold in nuts and marshmallows if using They will swirl beautifully into the mixture
- Shape and Spread:
- Pour the molten fudge into your lined pan Spread evenly with a spatula Aim for a silky smooth surface to get neat square pieces
- Chill and Slice:
- Refrigerate the pan for at least two hours until completely set The fudge should feel firm when pressed Once cold and set lift it out and cut into generous squares
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I am always amazed by how the mini marshmallows melt just enough inside the fudge to create sweet chewy surprises. My youngest once called them snowflakes in the fudge and since then we all watch for them in every batch.
Storage Tips
White Christmas fudge keeps best in an airtight container at room temperature for a week Store in the fridge up to two weeks for even longer shelf life If you need to make gifts ahead you can freeze the fudge just wrap tightly in plastic and place in a sealed box for up to three months. Thaw overnight in the fridge and show off those creamy squares!
Ingredient Substitutions
Swap white chocolate for milk or dark chocolate for a different spin. Pecans can be replaced with walnuts almonds or left out entirely. For a touch of holiday flair fold in crushed peppermint or dried cranberries instead of nuts.
Serving Suggestions
Pile fudge on a festive tray or wrap as sweet edible gifts. Pair with coffee or hot cocoa for a winter afternoon treat. Scatter colorful sprinkles over the top before chilling for a party-ready finish.
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Cultural and Historical Context
Fudge became a holiday staple in American homes in the early twentieth century. The white chocolate version is a modern favorite that captures the snowy spirit of the season and celebrates togetherness. Many families like mine have woven fudge making into their seasonal traditions year after year.
Common Recipe Questions
- → Can I use regular chocolate instead of white chocolate?
Yes, you can substitute milk or dark chocolate for a different flavor twist. Adjust melting time as needed.
- → How do I know when the fudge has set?
The fudge is ready to slice when firm to the touch after chilling for at least two hours. Chill longer if needed.
- → What mix-ins work well in this treat?
Nuts like pecans or walnuts, dried cranberries, or even sprinkles are all delicious options to add unique flavor and texture.
- → What’s the best way to cut it neatly?
Use a sharp, warmed knife and clean it between cuts for smooth, even squares and a tidy presentation.
- → Can this fudge be frozen?
Yes, wrap tightly and freeze in an airtight container for up to three months. Thaw in the fridge before serving.